Penne Ragu Alforno with Bacon Lardons

Meanwhile, trim and coarsely grate the carrot (no need to peel).
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Once the mince is browned, drain and discard any excess fat.

Stir in the carrot, then add the tomato puree. Cook, stirring, for 1 min.
Stir in the chopped tomatoes, red wine stock paste and water for the sauce (see pantry for amount). Bring to the boil, stirring to combine, then lower the heat. Simmer until thickened, 10-12 mins.
Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle. Cook bacon thoroughly.

Drain the mozzarella and tear into pieces.

Once thickened, stir the ragu sauce and cooked pasta together. Transfer to a large, deep ovenproof dish.
Scatter the mozzarella over the top of the pasta, then sprinkle over the hard Italian style cheese.
Bake on the top shelf of your oven until the cheese is melted and bubbly, 8-10 mins.